Egg Roll in a Bowl

Last summer I was looking for new stir fry recipes and came upon a recipe similar to this. I made it, made it again the next day, and the next week, and have been making it at least once a month since!

I have always loved Asian flair meals as my Grandma use to make Sweet and Sour Pork with Egg Rolls. Growing up my Mom carried on the tradition of making Asian meals such as the famous sweet and sour pork, stir fries in her wok, and homemade egg rolls were a treat we loved. I love the simplicity and savory factors of a good stir fry so this recipe is no different.

I have truly made this recipe our own by substituting in ground pork and adding in a few ingredients we love and we love it! The Creamy Chili Sauce actually comes from another recipe of mine Roasted Brussels Sprouts and is the perfect topping to the bowls! This addition was one we love and truly complete the meal.

While the coleslaw mix has carrots in it, I like to add extra matchbox carrots if I have them on hand! The added orange color makes it beautiful but also adds to the flavor.

I love the simplicity of this recipe and the ability to switch out the protein source (pork or beef is our favorite). I have even heard of this made with shrimp, but I have yet to try that but it’s on my list.

I do have two unique ingredients in here if you don’t do much Asian cooking and that is white pepper and rice wine vinegar. If you don’t have white pepper simply use black pepper and for the rice wine vinegar it can be substituted by apple cider vinegar.

This could be served on top of rice and for our kids that’s often what we do so they enjoy it too. They love rice so any stir fry with rice with good with them.

Egg Roll in a Bowl

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Recipe by Renée at EatFarmLove.com Course: Main Dishes

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 1 lb ground pork or ground beef

• 1/2 Tablespoon sesame oil

• 1 Tablespoon rice wine vinegar

• 1 small onion, diced

• 4 cloves garlic, minced

• 1 teaspoon fresh grated ginger

• 1/4 cup soy sauce

• 1 Tablespoon Sriracha

• 1 (16 oz) bag bag coleslaw mix (cabbage and carrots), if I have matchbox carrots I will add more of them to the mixture

• 3 green onions, thinly sliced, reserve some for garnish

• Salt and White Pepper to taste (can substitute black pepper)

• Toasted sesame seeds, for topping if desired

• Creamy Chili Sauce

• 1/4 cup mayonnaise

• 1/4 cup sour cream

•  1 to 2 Tablespoon Sriracha, amount is up to your liking

• Salt to taste

Directions

• Heat a large skillet over medium-high heat. Add ground meat and cook, stirring and breaking the meat up, until no longer pink. Drain; return meat to skillet.
• Add sesame oil, rice vinegar and diced onion to the skillet. Cook, stirring, for about three minutes (until onion is tender).
• Add garlic, ginger, soy sauce, Sriracha, and coleslaw mix to the skillet. Cook, stirring, for about 5 to 7 more minutes, or until cabbage is wilted.
• Remove skillet from the heat. Stir in green onions and season with salt and white pepper, to taste.
• Top with Creamy Chili Sauce and garnish with green onions and toasted sesame seeds.
• Creamy Chili Sauce
• Mix together the mayonnaise, sour cream, Sriracha and salt. Mix together well and keep chilled until you serve or use the mixture.
  
• Use as your topping on top of your Egg Roll in a Bowl! OR serve with your roasted Brussels Sprouts, my favorite too!

Notes

• This could be served on top of rice and for our kids that’s often what we do so they enjoy it too. They love rice so any stir fry with rice with good with them.

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